Posts by Kathy Griffith
Carrot Zucchini Gingerbread with Roasted Walnut and Honey Ginger Glaze
Ingredients 1 1/2 cups whole wheat flour 1 cup finely grated zucchini 1 cup finely grated carrot 1/2 cup roasted walnut oil 1/2 cup molasses 2 large eggs 1 1/2…
Read MoreRock Cod Ceviche with UP Hojiblanca
The success of this dish depends on the freshness and quality of your seafood, and choosing the right olive oil. Ingredients 1/4 cup fresh squeezed lime juice 2 tablespoons…
Read MoreVodka Balsamic Lemonade
Ingredients 3/4 – 1 cup white, granulated sugar 1 cup water (for the simple syrup) 1 cup lemon juice (roughly the juice of 6 lemons) 2 to 3 cups cold…
Read MoreBalsamic Vinegar Barbecue Sauce
Ingredients For the Balsamic BBQ sauce: 1 cup balsamic vinegar * 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard…
Read MoreGrilled Salmon and Asparagus in Wild Fernleaf Dill Olive Oil-Lemon Cream Sauce Over Pappardelle
Try this grilled salmon with dill-lemon sauce over Pappardelle pasta for a refreshing warm spring evening dinner – but make extras for lunch the next day! Ingredients 1 pound fresh…
Read MoreBaklouti Chili-Cheddar Cheese Cornbread
Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup. Ingredients 2 cups whole wheat flour 1/2 cup yellow…
Read More